General Question

occ's avatar

What should I make with lemongrass?

Asked by occ (4036points) April 27th, 2009

A friend gave me 6 stalks of lemongrass that he got at the farmer’s market. I’ve never cooked with it before. An online recipe search turned up lots of results for thai soups, most of which require chicken and fish sauce (I’m vegetarian). Anyone have a good vegetarian tom ka gai recipe? Or other ideas for what to make with lemongrass?

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12 Answers

rooeytoo's avatar

When I go to my favorite Vietnamese restaurant I always order fish with lemongrass and chilil. If you don’t eat fish, I think it would be equally as good with veg and tofu in a stirfry. It is tangy and really tasty!

crisw's avatar

Here are losts of yummy veggie lemongrass recipes!

YARNLADY's avatar

It makes a very good herbal tea.

Magnus's avatar

Lemon-grass cocaine.

SeventhSense's avatar

Well you got yer lemon grass chicken, steak and crabs right here

gailcalled's avatar

@occ:It’s tasty juiced with carrots; but you need a juicer with a powerful motor.

Shreyas's avatar

The best recipe from lemmongrass is a herbal tea. Take a cup of water and boil it after adding sugar according to your taste. After this add proper quantity of lemmon grass to it. This tea is very good for health. Don’t add milk to it. It keeps the person younger and also your skin will be a glowing one throughout your life. There will be no wrinkles on your face even at old age.

occ's avatar

to make lemongrass tea, do I just chop it up? does it matter how finely I chop it?

occ's avatar

gail, how much of it should I add? does it have a subtle or strong flavor when juiced raw?

gailcalled's avatar

@occ: I have only drunk it in juice bars. Experiment. My memory was that it added a piquancy to carrot juice and was subtle.

Lua_cara's avatar

This is a vegetarian pumpkin and lemon grass soup

1 fresh lemongrass stalk, root end trimmed and 1 or 2 outer layers discarded
2 tablespoons unsalted butter
2 tablespoons olive oil
1¾ pounds butternut squash
2½ cups fresh or frozen corn kernels (10 ounces; from 2 to 3 ears)
5 cups water

Cut off and discard top of lemongrass, leaving a 6-inch stalk, then smash stalk with side of a large heavy knife.

Cook lemongrass, onion, and 1 teaspoon salt in butter and oil in a heavy medium pot over medium-low heat, stirring occasionally, until onion is softened, about 10 minutes. Add squash, corn, water, 1½ teaspoons salt, and ½ teaspoon pepper and bring to a boil over high heat.

Reduce heat and simmer, covered, stirring occasionally, until squash is tender, about 10 minutes. Remove from heat and discard lemongrass.

Purée soup in 3 or 4 batches in a blender until very smooth (use caution when blending hot liquids), straining each batch as blended through a fine-mesh sieve into a large heatproof bowl, pressing hard on and then discarding solids. Season with salt and pepper and reheat if necessary.

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